When I saw what this month's Daring Baker's Challenge was, I was excited because it was something sweet and the last couple have been savory. This cake comes from Shuna Fish Lydon, who is a professional pastry chef and writes the great food blog, Eggbeater. I started reading all the comments by people who have previously attempted this cake and had real problems with it. I was sure I would, too. But Shuna had lots of detailed notes posted about how to deal with some of the challenges of this cake and I followed them thoroughly and did not have any problem at all. The cake was moist and light and absolutely delicious. The caramel frosting is outstanding. So if you have the urge to make this cake, don't be afraid. It was pretty straightforward. It just takes a little time to make it properly.

Making the Caramel, Steps 1 & 2

I think one of the important things that Shuna emphasizes is the "dry, wet, dry, wet, dry" method of cake making. You must alternate adding the dry and wet ingredients, and do it very slowly and patiently. For additional notes by Shuna about how to make the cake, click here.

When you finish this recipe, you will have additional caramel sauce left over. It won't take long to put it to good use! You can even drizzle the extra over the cake slices.

A very nice cake, and site! claudia speaks highly of you and I finally got the chance to come on over... I also just printed the recipe for fettuccine with parsnips and pancetta and am going to try it. I have lots of parsnips and am running out of ideas. This looks like a winner!